2–3 sprigs fresh rosemary (you can also use thyme or sage)
1 orange, sliced
About 2 gallons water
In a small saucepan, combine vinegar, salt, sugar, peppercorns, allspice berries, juniper berries, and bay leaves. Heat, stirring, until sugar and salt are dissolved. Cool to room temperature.
Add mixture to a large pot, 5 gallon bucket, or brining bag. Add garlic, rosemary, orange slices and about 1 gallon of water. Stir. Add thawed turkey to the brine and add additional water to cover the turkey.
Brine turkey overnight. Rinse turkey and pat dry after removing from the brine. Season and cook turkey as desired.